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Cheesy Fiesta Potato Skins
Discover these delectable Cheesy Fiesta Potato Skins, packed with jalapeno nacho cheese and tantalizing toppings. They are perfect for game-day appetizers, parties, or anytime you crave a burst of fiesta flavor.
2
1 hr 30 min
TOTAL TIME
265
CALORIES
$0.97
PER SERVING
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Ingredients
Directions
10 STEPS
30 min
PREP TIME
1 hr
COOK TIME
1 hr 30 min
TOTAL TIME
1
Preheat oven to 400°F (200°C). Wash and scrub the 3 medium Yukon potatoes, then poke holes in each with a fork.
2
Place the potatoes on a baking sheet and bake for 45-50 minutes or until they are fork-tender. Once cooked, remove from the oven and let them cool for about ten minutes.
3
Slice each potato in half, longways. Carefully scoop out the insides of each potato into a bowl, leaving a thin layer of potato to maintain the structure.
4
Using a fork, mash the potato insides in the bowl. Add 1 cup of crushed tortilla chips, 1/2 cup jalapeno nacho cheese, and 2 Tbsp milk. Mix well and season with salt and pepper to taste.
5
Spoon the potato mixture into the hollowed-out potato halves, filling them just above the rim. Place the filled potatoes on a lined baking sheet.
6
Lower the oven temperature to 350°F (175°C) and bake the potato skins for 20 minutes or until heated through.
7
While the potato skins are baking, warm the remaining 1/2 cup of jalapeno nacho cheese in the microwave for about a minute or until smooth and pourable.
8
Remove the potato skins from the oven and drizzle the warmed nacho cheese on top. Add a dollop of sour cream and salsa to each potato skin.
9
Sprinkle the 1/2 cup of shredded cheddar cheese, 1/4 cup chopped green onions, 1/4 cup sliced black olives, and the remaining crushed tortilla chips over the potato skins.
10
Serve warm and enjoy your Cheesy Fiesta Potato Skins!
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Health Info
Macros
22g
CARBS
15g
FAT
9g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
WHEAT
22 Recipes for Potato Skins
Frequently Asked Questions
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